Ming Yue

Kappo Ryori’s cooking techniques originate from early 19th-century Osaka and can be observed by diners as the chef cooks right in front of them. The menu-less restaurant offers various kinds of fish, purchased fresh daily, to create a seven-dish set menu of the day. Like the seafood, all other ingredients such as beef, side dishes and even garnishes are strictly selected. With over 10 years of experience, chef/owner Mr. Chen uses his knife skills to slice up fish in front of his diners and create dishes with fresh organic garnishes from Changhua. Customers are thus able to observe and taste the chef’s passion for his culinary craft. There are four sets–NT$800, NT$1,000, NT$1,200 and NT$1,500–with ingredients and portions varying according to price. There are also a la carte options like the Chef’s Special Sashimi Set (NT$480), Ribeye Steak (NT$280) and Pan Fried Iberico Porkloin (NT$180). Before placing an order, diners can ask the chef for more details about dishes and ingredients which, he notes, change every day. –By Kieran Cheng Translated by Anna Yang, Kieran Cheng